{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["21(2)"],"submitter":["EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)"],"pubmed_abstract":["The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified <i>Saccharomyces cerevisiae</i> strain INV by DSM Food Specialties B.V. It is intended to be used in four food manufacturing processes: manufacture of specialty carbohydrates (invert sugar syrups), baking processes, production of sucrose-based fermented beverages and confectionary processes. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.51 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary, given the qualified presumption of safety status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino a"],"journal":["EFSA journal. European Food Safety Authority"],"pagination":["e07833"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9941845"],"repository":["biostudies-literature"],"pubmed_title":["Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Saccharomyces cerevisiae</i> strain INV."],"pmcid":["PMC9941845"],"pubmed_authors":["Lampi E","Mortensen A","Riviere G","Vernis L","Barat Baviera JM","Tlustos C","Gomes A","Andryszkiewicz M","Crebelli R","Grob K","Steffensen IL","Bolognesi C","Lambre C","Cocconcelli PS","Herman L","Liu Y","Mengelers M","EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)","Van Loveren H","Zorn H","Gott DM","di Piazza G","Chesson A"],"additional_accession":[]},"is_claimable":false,"name":"Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Saccharomyces cerevisiae</i> strain INV.","description":"The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified <i>Saccharomyces cerevisiae</i> strain INV by DSM Food Specialties B.V. It is intended to be used in four food manufacturing processes: manufacture of specialty carbohydrates (invert sugar syrups), baking processes, production of sucrose-based fermented beverages and confectionary processes. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.51 mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary, given the qualified presumption of safety status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino a","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Feb","modification":"2025-08-18T09:53:15.156Z","creation":"2025-02-18T22:54:59.028Z"},"accession":"S-EPMC9941845","cross_references":{"pubmed":["36824679"],"doi":["10.2903/j.efsa.2023.7833"]}}